Fragrant Ginger Hot Pepper Sauce Food

FRAGRANT GINGER-HOT PEPPER SAUCE

Steps:

• Heat veg oil in a small skillet over medium heat.
• Add minced ginger root, red pepper, salt and garlic; saute 2 minutes.
• Remove from heat; spoon into a small bowl and stir in remaining ingredients.

FRAGRANT VEGETABLES

Steps:

• Heat oil in skillet and saute onions until golden and very soft.
• Stir in garlic, cumin, cinnamon, ginger and hot pepper flakes and cook, stirring, about 1 minute.
• Add carrots and cook 5 minutes.
• Stir in caulifower and broccoli. Crush the drained tomatoes in your hand directly into the skillet. Season with black pepper. Cover and simmer about 10 minutes so flavors can meld. Add salt, if desired. Serve over couscous, sprinkled with fresh coriander leaves, if desired.

PASTA WITH GRILLED SALMON & STIR-FRIED VEGETABLES

Steps:

• Pat salmon dry.
• In small bowl, combine 1 Tbsp. honey, 1 tsp. sesame oil and chili paste. Rub into salmon.
• For sauce, heat olive oil in large, deep non-stick skillet or wok.
• Add garlic, ginger and hot pepper flakes.
• Cook gently until fragrant, but do not brown.
• Add leeks and carrot. Cook, stirring constantly, for 5 minutes.
• If mixture looks dry, add 1/4 cup water.
• Add peppers and bok choy.
• Cook 5 minutes, or until just wilted.
• Add vinegar, 1 Tbsp. sesame oil, 1 Tbsp. honey, pepper and salt. Cook for another 5 minutes.
• Preheat broiler, barbecue or non-stick skillet.
• Cook salmon for 3 to 5 minutes per side, or until just cooked through.
• Meanwhile, bring large pot of water to boil.
• Add pasta and cook until tender but firm.
• Drain well.
• Add green onions to sauce and heat if necessary.
• Toss drained pasta with sauce. Add cilantro.
• Taste and adjust seasonings if necessary.
• Serve pasta and top each serving with salmon.

HOT MANGO PEPPA SAUCE

Steps:

• Heat oil in a saucepan to 300 degrees F (150 degrees C).
• Saute peppers, garlic, and ginger in hot oil until fragrant, 2 to 3 minutes.
• Season pepper mixture with curry powder and salt. Reduce heat to low and cook to let the flavors blend, 1 to 2 minutes.
• Transfer pepper mixture to a blender; add mango cubes and blend until smooth.
• Pour blended mango mixture into the saucepan, bring to a simmer, and cook until slightly thickened, 5 to 10 minutes.

INDIAN CHEESE AND RED PEPPERS IN FRAGRANT SPINACH SAUCE

Steps:

• 1. Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
• 2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
• 3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
• 4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.
• When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.